Wild Mushroom Risotto

By exdircomp

Ingredients

• 1/3 cup peanut oil
• 1 large onion, chopped
• 2 large garlic clove, minced
• 2 cups arborio rice
• 1 cup dry white wine
• 7 vegetable stock or chicken stock, kept simmering
• 3 tablespoons olive oil
• 1/2 pound wild mushrooms (such as shiitake, cremini, oyster or portabello), stems reserved for stock
• 4 tablespoons unsalted butter, chilled and cut into small pieces
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped Italian parsley
• 1/2 cup chopped chives
• Salt and freshly ground black pepper
• 2 tablespoons butter

Preparation

Step 1

Instructions for Wild Mushroom Risotto Recipe

Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.

1. Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.
Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water


Pour in enough hot vegetable or chicken stock to cover, Pour 1 cups of hot vegetable or chicken stock into the rice, turn the flame to high, Repeat this process. Stir until almost al dente.During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives. Stir in the mushrooms and the remaining 1 cup stock, as necessary. Remember, the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and the Parmesan cheese until completely dissolved. Stir in the parsley, chives, and season with salt and pepper to taste.